Carrot cake with sour cream
Description
It will be perfect with tea and coffee. The carrot can be grated either on a coarse grater or a fine one. In the first case the cake will be more crumbly. Any nuts can be used according to taste and availability, except peanuts – they have a too strong flavor. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Beat the eggs with sugar until the mixture is fluffy.
- 2
Step 2
Add the oil in a thin stream while whisking until it thickens.
- 3
Step 3
Add the sifted flour with salt and leavening agent, add cinnamon and orange zest. Mix the dough with a spatula.
- 4
Step 4
Add grated carrot to the dough and mix again.
- 5
Step 5
Add coarsely chopped nuts and mix the dough again with a spatula.
- 6
Step 6
Pour the batter into the pan and bake in a preheated oven at 180 degrees until done. Check the crust with a skewer – it should come out dry.
- 7
Step 7
Cool the finished crust on a rack.
- 8
Step 8
Whisk the sour cream with powdered sugar until fluffy.
- 9
Step 9
Cut the cake into three layers.
- 10
Step 10
Spread the layers and stack them on top of each other.
- 11
Step 11
Pour the remaining whipped sour cream over the cake and decorate to taste. Refrigerate for at least an hour.
- 12
Step 12
Serve the cake chilled – it’s especially good that way!